Kachumber Salad (Cucumber Salad)

Yields: 3-4 Servings

Recipe, photo, & food styling by Bittersweet Vegan

“The word "kachumber" comes from the Hindi word "kachumbar," which means "to shred." The salad is so named because the vegetables are typically chopped or shredded into small pieces. The crunchy cucumbers, juicy tomatoes, and sharp onions are balanced by aromatic spices, tangy lemon juice, and fresh cilantro. It’s a light, refreshing side dish to complement any meal, or, thanks to the unconventional addition of high-protein Hodo Indian Spiced Tofu, just as easily the main attraction itself.” - Hannah Kaminsky

---

Ingredients

• 1 (8oz) package Hodo Indian Spiced Tofu Locate Product

• 2 medium beefsteak tomatoes, diced

• 1 seedless English cucumber, diced

• ½ medium red onion, finely diced

• ½ serrano or jalapeno pepper, minced

• ¼ cup cilantro, minced

• 2 tbsp lemon juice

• ½ tsp ground cumin

• ¼ tsp ground kashmiri pepper or cayenne pepper

• ¼ tsp kala namak (black salt)

Instructions

1. In a large bowl, combine the diced tofu and any excess marinade, tomatoes, cucumber, onion, serrano or jalapeno, and cilantro. Drizzle with lemon juice, add cumin, ground Kashmiri pepper or cayenne, and black salt.

2. Toss gently but thoroughly until everything is evenly seasoned and well-mixed.

3. Serve right away. This salad doesn’t keep well, as the vegetables will become soft and watery over time.

   Serving suggestion: Serve as a side dish to your favorite Indian entrees, like daal, chana masala, or biryani, or enjoy a larger portion as a main by itself. Alternately, serve alongside crispy papadums and chutney for a refreshing take on chips and dip to start any party on a delicious note.

   
   Notes: Try Gujarati Style Kachumber by replacing the cucumber and tomatoes with 2 large, finely diced fresh mango for a sweet, summery twist. 

   
   Other common additions include finely diced carrots, bell peppers, and/or fresh pomegranate arils.